​Smoked Oyster-topped potato gateau muffin

Smoked Oyster-topped potato gateau muffin

Ingredients:

• 1 large russet potato, sliced into paper-thin rings with a mandolin
• 2 tablespoons melted butter
• ¼ cup heavy cream
• ½ cup sharp white cheddar
• 3 garlic cloves, grated
• 2 teaspoons lemon zest
• 2 teaspoons picked thyme leaves
• 1 teaspoon paprika
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• ½ cup creme fraiche
• 6 Ekone Smoked Oyster
• ¼ cup chives, finely chopped

Makes 6 personal gateau’s

Preheat your oven to 400°, and grease your muffin tin and set aside. In a large mixing bowl, toss your sliced potatoes with butter, cream, cheese, garlic, lemon zest, thyme, paprika, cayenne, and salt until each potato paper is equally coated in the mixture. Getting your hands dirty will be the fastest and most effective way to make sure all of the potato layers are mingling with the other flavors, so we recommend leaving the wooden spoon out on this one.

In each cup of the muffin tin layer potato sheets over one another until each crater overflows with stacked potato layers by about ¼ of an inch (because baking will wilt the potatoes slightly). Overlapping potatoes are fine, just make sure the edges of the tins line up with the outline of the potato.

Bake for 45-minutes or until the tops turn golden brown. Remove from the oven and allow to sit for five minutes before using a paring knife to help release the gateaus from the tin. Top each with a dollop of creme fraiche, one Ekone Smoked Oyster, and a sprinkle of chives.